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Last week I weighed myself…I am currently 179. I have a goal to be 177 this week, we will see. I have been eating good and diligently going to spin class, the gym at 5:30am and running. It is the food I am struggling with. I just love to eat. My boost, my brain food, and my favorite go-to snack would be the coconut bites. They are my splurge and my treat. I have been eating a lot of hummus, as well. At spin class, I always aim to have the bike that is not super close to anyone, so I don’t offend them with the immense amount of garlic I consume in a day, poor Sean. He will sometimes ask, garlic? Ok, are you in need of a quick snack on the go? Perhaps you are a mom like me, or a busy guy like Sean, either way, this snack is a filler. It does take a bit of preparation, but it is a good bit of fun when you have a free night. Especially on those nice nights when the kitchen window can be open, breathing in the beautiful fresh spring air and listening your favorite beats. I love to cook and bake with Babbu Mann. He is super fun. I found this protein bar from the Slice cookbook. Like most of my snacks, I put these in the freezer and grab one when I am short on time and heading out the door. The kids love them too, but they are considered a once in a while treat, because as selfish as this may sound, they are mine!

How To Play:
Preheat oven to 325 degrees, lightly grease a 9×12 inch dish. In a saucepan over medium heat, combine almond butter, honey, oil, tahini, and vanilla for 3 to 5 minutes, stirring frequently, until smooth. In a bowl, combine nutmeal, oats, cocoa powder, whey protein, coconut and cinnamon. Stir almond butter mixture into the dry ingredients and mix thoroughly. Press mixture into prepared baking dish and bake for 18-20 minutes. Cool and cut into bars. Store refrigerated for up to 7 days or freeze in an airtight container for up to one month. * I bake these no longer than 18 minutes, because I prefer them to be under baked than over baked.

Nourishing Nut Milk

How To Play:
Place nuts and seeds in a glass bowl. Cover with filtered water and soak for at least 4 hours, or over night. Drain and rinse nut mixture. In a blender, combine 1 cup of water, soaked nuts, dates and vanilla, and blend until smooth. Set blender to low, and slowly add 3 cups of water. Strain mixture through a fine strainer or cheese cloth. Store in a glass jar in the fridge for up to 7 days. The remaining nutmeal can be saved and stored in the fridge for up to 5 days.

I just got back from the Dermatologist and it was reassuring to some small degree that the spots on my face, which were not there when I was in my twenties, is a completely normal thing for people who are blue eyed, fare skinned, and in their thirties…They gist of his message was this… I am aging. Lately, I have been thinking a lot about my mom. Especially during the days when I was young, did she feel the way I feel now? I used to think she knew all the answers and was untouchable by people who were mean. She came across, to me, as fearless, well, fearless regarding people, the thing I was most fearful of when I was young. Now, I look at myself in the mirror, with my lines and spots and my favorite lipstick, and in my head I am the same me. I feel as though I haven’t aged. I am 11, I am 15, I am 20, but I am really in my thirties. I don’t know all the answers. I am not untouchable, and yes, I still have a slight fear of people, so hide under the label of shy, however, my mom paved a way for me to be a mother to my kids. She exhibited a confidence that made me safe. I pray that I will do the same for my own children.

After seeing Dr. Dermatologist, I made Hummus, from Oh She Glows. It is a great snack and I ended up just eating it as my lunch. I added a wee bit more of lemon juice and one spoonful more of Tahini with a dash more of salt. Costco has these amazing cracker tortilla chips made by Food Should Taste Good. They work really well with the spread, as well as peppers and carrots.

Oh She Glows Hummus

Ingredients:

2 cups cooked chickpeas, liquid reserved and set aside

1 tsp kosher salt, or to taste

2 garlic cloves

1/3 Cup tahini

7-8 tbsp freshly squeezed lemon juice

2 Tbsp reserved chickpea liquid (or water)

4-8 drops of Tabasco or hot sauce, to taste

Olive oil, for drizzling

Paprika, for garnish

How To Play:

Place all ingredients into a food processor (except the salt) and process until the hummus is coarsely pureed. Now add in salt gradually, stopping to taste as you go. Scoop into a bowl and drizzle with a good quality olive oil and garnish with paprika. Makes about 2 cups and lasts for about 4-5 days in the fridge in a sealed container.

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About Me

Hi. This is a blog that inspires. I am greatly inspired by many things. People, places, art, music, movies, books, Jesus, family, and food. I have been inspired by others who blog, such as Soulemama,Oh She Glows, and Post Punk Kitchen. I have many cook books at home, but I use three: Rebar, Slice, and Alicia's The Kind Diet. I love food a great deal and will be sharing the latest inspired meals by those who have inpsired me. There are some things that I have tweaked, and that is because I don't like raisins.